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Executive Sous Chef

Company: California's Great America
Location: Santa Clara
Posted on: September 20, 2022

Job Description:

Overview:
Responsible for coordinating the production of food for all in-park locations, picnics and catering events, and central productions. Possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Responsible for planning and directing food preparation in the kitchen
as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. Must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks.

Responsibilities:

  • Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation.
  • Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park.
  • Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement.
  • Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and implementation and maintenance of appropriate temperature logs for food and equipment at all park facilities.
  • Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate needs.
  • Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one-on-one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws.
  • Creates and manages schedule based on budgeted attendance and business needs.
  • Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations.
  • Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned staff, ensuring staff follows all established guest service guidelines.
  • Ensure that all product for picnics and catering events, as well as restaurants, are ordered on a timely manner. Also, assist in picnic and catering events as needed.
  • Adheres to and enforces all Cedar Fair and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment.
  • Other duties may be assigned.

    Qualifications:
    • Associate's Degree (2 year College or Tech School), Culinary Arts preferred. -
    • 6 - 10 Years Related Experience, Culinary/Food & Beverage preferred.
    • Must be at least 21 Years of Age.
    • Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings.
    • Some pastry experience desired.
    • Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine.
    • Extensive knowledge of multistage banquet events, ability to organize multiple outlets
    • Basic computer skills including Microsoft Outlook, Word, Excel, PowerPoint and Publisher.
    • Ability to manage multiple facilities, foods and logistics distribution development.
    • Ability to work nights, weekends and holiday periods to meet business needs.
    • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.
    • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
    • Certifications Required: ServSafe

Keywords: California's Great America, Santa Clara , Executive Sous Chef, Other , Santa Clara, California

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